Early May Recipe Ideas

Below are a few recipe ideas for items you may have received from us at the farmers market or in  your box share.  Enjoy!

Arugula Pesto

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Ingredients:

  • 1/2 cup (2 oz/60 g) walnut pieces
  • 1 garlic clove, minced
  • 2 cups (2 oz/60 g) packed arugula leaves
  • 1/2 cup (2 oz/60 g) freshly grated Parmesan cheese
  • Kosher salt
  • 1 cup (8 fl oz/250 ml) extra-virgin olive oil

Preparation:

In a food processor, combine the walnuts, garlic, arugula, Parmesan, and 1 tsp salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust the seasonings.

From Epicurious

 

Garlic Roasted Radishes

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Ingredients:

  • 1 lb. radishes, ends trimmed and halved
  • 1 Tbsp. melted ghee or butter (may sub coconut oil or avocado oil)
  • 1/2 tsp. sea salt
  • 1/4 tsp. pepper
  • 23 garlic cloves, finely minced
  • 1/4 tsp. dried parsley, dried chives or dried dill

Preparation:

  1. Preheat oven to 425℉.
  2. In a bowl, combine the radishes, melted ghee or butter, salt and pepper and toss until radishes are evenly coated. Save adding the minced garlic until just before the radishes are done roasting.
  3. Spread radishes out in a large 9×13 inch baking dish. Don’t over crowd.
  4. Bake for 20-25 minutes, tossing every 10 or so minutes. Add the minced garlic and dried parsley and bake for an additional 5 minutes or until radishes are golden brown and cooked through.
  5. Optional: Serve with a side of ranch for dipping or drizzling on top and garnish with parsley, dill or chives.
From http://www.therealfoodrds.com

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